Article Per Year (5 Year)
p-Index From 2020 - 2025
0.444
P-Index
This Author published in this journals
All Journal Prima Abdika: Jurnal Pengabdian Masyarakat Barista : Jurnal Kajian Bahasa dan Pariwisata
Roesfian, Erfin
Unknown Affiliation
Arts Humanities Education Environmental Science Languange, Linguistic, Communication & Media Mathematics Social Sciences Other

Published : 2 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 2 Documents
Search

 1 
The Identification of Potential and Development of Food and Beverages Made from Agricultural Products in Cisangkal Tourism Village Purnamasari, Ratih Pitria; Ni Gusti Made Kerti Utami; Affandi, Dodi; Suparman, Maksum; Roesfian, Erfin
Barista : Jurnal Kajian Bahasa dan Pariwisata Vol. 10 No. 02 (2023): December
Publisher : Unit Bahasa, Politeknik Pariwisata NHI Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.34013/barista.v10i02.1356

Abstract

This research aims to identify the potential of the typical agricultural products of Cisangkal WIsata Village, namely mangosteen, tubers, durian, honje and several other agricultural products which are the main income of the community, developed not only as agricultural products, but have added value so that they can become superior products owned by residents to increase the income of the surrounding community. According to Kotler (2000) regarding Product Development Strategy, there are 3 stages of product development strategy that can be carried out, namely a quality improvement strategy, a privilege improvement strategy and a style (appearance) improvement strategy. Everything is done so that the product can have added value for commercialisation. The research method used is a direct survey method to obtain information related to agricultural products in the Cisangkal Tourism Village. The research team also used interview and observation methods to obtain the data. Based on the research results, it was found that one of the identified agricultural products that can be developed is Honje (Kecombrang) forest, which is spread over approximately 1 ha in plantations owned by residents and village owners, only used for daily household needs, and only by 1 person who produces it into Honje Juice using simple equipment and technology. From the results of this research, it can be concluded that forest honje (combrang) is one of the agricultural products that has the potential to be developed into a food and beverage product that can be commercialised, so that it will be able to improve the economy of the residents of Cisangkal Tourism Village. Strengthening knowledge and skills for the residents of Cisangkal Tourism Village regarding product development, product packaging, hygiene, sanitation and also marketing (branding). Furthermore, this research was also carried out as a basis or reference in carrying out community service activities that will be carried out by the research team as an implementation of the research carried out.
Pemberdayaan Wanita melalui Pelatihan Pembuatan Healthy Pastry dan Bakery Product di LSM Perempuan Binangkit Bandung Chandra, Teddy; Prabowo, Susilo Dwi; Roesfian, Erfin; Wicaksono, Aditya; Arifin, Djauhar; Utomo, Bambang Sapto; Maulina, Lien; Susanto, Heri; Sufianti, Arti; Asmara, Andi; Hafizh, Fauzhiyah
Prima Abdika: Jurnal Pengabdian Masyarakat Vol. 5 No. 1 (2025): Volume 5 Nomor 1 Tahun 2025 (Maret)
Publisher : Program Studi Pendidikan Guru Sekolah Dasar Universitas Flores Ende

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37478/abdika.v5i1.5007

Abstract

Women Empowerment Through Healthy Pastry & Bakery Product Making Training at LSM Perempuan Binangkit Bandung is a community service program implemented by lecturers and students of the Pastry Processing Art Study Program, NHI Bandung Tourism Polytechnic. The purpose of this program is not only to improve the cooking skills and knowledge of the participants in order to improve the household economy, but it is also expected to be an alternative solution to solving the problem of increasing the risk of catastrophic diseases caused by inappropriate food intake and not in accordance with the recommendations of health institutions. This program is implemented using the cooking demonstration and hands-on practice methods. After the implementation of the healthy pastry & bakery product making training program, it can be concluded that the training participants became more skilled and knowledgeable in the process of making healthy pastry & bakery products which are expected to reduce the risk of catastrophic diseases.
Co-Authors Aditya Wicaksono Andi Asmara, Andi Arti Sufianti Bambang Sapto Utomo Djauhar Arifin Dodi Affandi Hafizh, Fauzhiyah Heri Susanto Lien Maulina Ni Gusti Made Kerti Utami Prabowo, Susilo Dwi Ratih Pitria Purnamasari Suparman, Maksum Teddy Chandra